Chickpea, Tomato and Spinach Curry with Egg
This recipe is quick to make. I find it fills me up and keeps me going through the afternoon. Easy to reheat and very tasty.
Free range eggs
Black mustard seeds
Medium curry powder
alter to suit your taste
Tin chopped tomatoes
or fresh tomatoes
alter to suit taste
reduce if using fresh tomatoes
Baby Leaf Spinach
add as much as you'd like
Salt and freshly ground pepper
Boil the eggs for 6-8 minutes. Leave to cool before shelling and halving.
Heat the oil in a wide frying pan over a low heat. Add the cumin seeds, black mustard seeds, curry powder, garlic granules and ground ginger and stir fry for 1 minute.
Add the tomatoes, chick peas, lemon juice and boiling water. Season with salt and pepper.
Cook over a high heat for 6-8 minutes or until reduced and thickened, stirring frequently.
Add the spinach and stir in until wilted.
Divide the curry between 2 bowls and top with the halved eggs.
Optional: Sprinkle with extra curry powder and chopped fresh coriander.
Delicious served with homemade Flat bread or Nan bread or eaten on its own.